A non-tobacco formulation for oral administration in dry form includes a non-tobacco tea-like composition comprising plant material, an additive mixed with the composition and responsive to being wetted by a user's saliva to cause gaseous bubbles to be released and provide a popping or cracking sensation in the user's mouth, and a liquid-porous container (e.g., a pouch) having walls enclosing the composition and additive therein while permitting liquid to pass therethrough. Alternatively the additive may coat the pouch walls.

A non-tobacco formulation for oral administration in dry form includes a non-tobacco tea-like composition comprising plant material, an additive mixed with the composition and responsive to being wetted by a user's saliva to cause gaseous bubbles to be released and provide a popping or cracking sensation in the user's mouth, and a liquid-porous container (e.g., a pouch) having walls enclosing the composition and additive therein while permitting liquid to pass therethrough. Alternatively the additive may coat the pouch walls.

Packaged food compositions including but not limited to emulsified salad dressings (e.g., an oil/water emulsion) that contain calcium carbonate and phosphoric acid. Under conditions present in the salad dressing, the calcium carbonate reacts with the phosphoric acid to form surface modified calcium carbonate particles that dissolve over the shelf-life of the salad dressing to slowly release CO.sub.2 into the emulsion, resulting in a whipped, bodied texture for the salad dressing within the bottle or other container.

Packaged food compositions including but not limited to emulsified salad dressings (e.g., an oil/water emulsion) that contain calcium carbonate and phosphoric acid. Under conditions present in the salad dressing, the calcium carbonate reacts with the phosphoric acid to form surface modified calcium carbonate particles that dissolve over the shelf-life of the salad dressing to slowly release CO.sub.2 into the emulsion, resulting in a whipped, bodied texture for the salad dressing within the bottle or other container.

Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon dioxide with the visco-elastic mass. The solidified carbon dioxide sublimes throughout the visco-elastic mass and forms carbon dioxide gas. The carbon dioxide gas expands and forms eye voids nearly instantaneously and the fully formed eye voids are provided in the food product in a matter of hours. In addition, gaseous carbon dioxide stored under pressure, such as through encapsulation or in a pressurized vessel, is combined with a visco-elastic mass and the released carbon dioxide gas expands and forms eye voids defined within the visco-elastic mass.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

Methods of preparing steviol glycosides, including Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are provided herein. Sweetener and sweetened consumables containing Rebaudioside D, Rebaudioside E, Rebaudioside M, Rebaudioside N and Rebaudioside O are also provided herein.

A system and a method for the production and provision of CO.sub.2 gas are disclosed. A sealable chamber is equipped with heating means and when a CO.sub.2 carrier material, such as sodium bicarbonate is placed in it and heated to its decomposition temperature CO.sub.2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO.sub.2 gas is dissolved. The heating may be done by conduction mechanism, a microwave heating mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder, solid, suspension, emulsion, solution or wet powder form. It may be disposed in thin envelope case.

A system and a method for the production and provision of CO.sub.2 gas are disclosed. A sealable chamber is equipped with heating means and when a CO.sub.2 carrier material, such as sodium bicarbonate is placed in it and heated to its decomposition temperature CO.sub.2 gas is released. The released gas is conveyed into liquid within a container and when the pressure of the gas in the container raises more and more CO.sub.2 gas is dissolved. The heating may be done by conduction mechanism, a microwave heating mechanism or by induction mechanism. The sodium bicarbonate or any other material including carbon dioxide may be disposed in powder, solid, suspension, emulsion, solution or wet powder form. It may be disposed in thin envelope case.